It’s comfort food month and I’m in need of some comfort.
With the cold weather chilling my bones and the stress of life hitting me hard these days, I’m not feeling myself.
My energy is dragging, I’m getting sick easily, and getting out of bed has become a major challenge (not usually something I struggle with).
I find myself daydreaming of nutella crepes, grilled cheese sandwiches, French fries and milkshakes…but I know they’re not what my body needs right now.
My body needs a big hug of nutrition. And a milkshake. But a healthy one.
When I was little everyone called me Gigi. Some still do. I couldn’t pronounce my name, but “Gigi” always came out of my lips and it picked up fast. When I lived in France it was easier to say, and the people in the village still say “Ah, Gigi!” When I visit.
It wasn’t long before I was in the kitchen creating my own recipes. There were fails, and there were successes. Gigi’s Mocha Milkshake was a success. I’d throw ice cream (Tin Roof Sundae was my favourite), ground coffee, Mexican vanilla and some cinnamon in the blender et voila! Even my picky brothers were impressed.
Over the years I’ve found myself yearning for this old treat. But knowing that that much dairy and sugar in my system would probably make me a little crazy, I’ve made a grown up version.
If you’re serving this for a non kale devotee, you can easily omit the kale, add an extra banana, and you’ll convince anyone they’re drinking a treat.
If you’re like me and need a ton of greens to feel your best – fill’r up.
For the chocolate let’s keep it lean, mean and clean! I use Vega chocolate protein powder, raw cacao and some almond butter for creaminess!
I have two favourite kinds of almond butter and vary between the two. Trader Joe’s raw almond butter rocks my socks (wish we had it in Canada), but I have a soft place in my heart for Canadian Nuts to You Butter roasted almond butter too.
The Nuts to You has the cuter lid of the two.
To make it extra “milkshakey”, and to bring all the boys to the yard, use frozen bananas. But if you have pretty ripe bananas on your countertop, those with some ice will do too.
For our mocha sweetness use ground coffee (as much as you please), vanilla and cinnamon. I wish I had some of the giant bottles of Mexican vanilla that I had growing up on hand, but alas, I do not. Time to visit my favourite Mexican grocer!
Blend her up and enjoy! And if you’re still craving chocolate, my personal favourites are extra dark Poulain and Lidnt milk chocolate with hazelnut. What? It’s comfort food month.
- 1½ cups almond milk
- 1 tbsp almond butter
- 1 scoop chocolate protein powder (I use Vega)
- 1 tsp raw cacao
- 1 tsp coffee grinds
- 1 tsp chia seeds
- 1 tsp cinnamon
- stevia or maple syrup
- 1 banana
- Huge handful of kale (optional)
- Cacao nibs optional